Mayo and Catch-Up

Hello folks! Did you miss me?

I fell off the face of the planet there for a bit– between my shiny new roommate, finals (I just completed my first semester of college) and PenguiCon this last weekend, I haven’t had much time or extra energy to devote to recipe-sharing.

I also haven’t had a whole lot of time or energy for cooking in general, and I’ve been eating like crap as a result, and feeling even worse.
To combat this, shiny roommate and I have been having Random Plank Moments, where one of us says “plank” or something and we both hit the floor and… well, plank for thirty seconds.

This is what planking looks like. And no, that is certainly not me.

I recommend trying it if you haven’t, but be warned that if you are as out of shape as I am, thirty seconds feels like a lot longer and you have to talk yourself into breathing fairly immediately.

Anyway! That is not why you are here. You are here to learn how to make your own mayo.

It’s cheap, it’s fairly easy (if you’re patient), and it’s way better for you than the stuff that comes in the bottle/jar.
High fructose corn syrup, while delicious, is the devil.

You can also make it taste exactly how you want! Try out different herbs and spices and see what tastes best– just make sure that whatever you add, you add it SLOWLY and taste test as you go after mixing EXTREMELY well.

What You Will Need

  • 1 whisk (sorry guys, a fork won’t cut it this time)
  • 1 medium-sized bowl
  • 1 egg yolk (just the yolk, use the whites for something else or ditch ’em)
  • olive oil
  • lemon juice or apple cider vinegar
  • salt and pepper to taste
  • any other herbs and spices you want to add

Step 1: Put the egg yolk into your bowl and whisk it around until it’s nice and broken up.

Step 2: Carefully pour olive oil into a cap or something else from which you can really control its pour speed.

Step 3: Drizzle (and I mean drizzle, this should be the most painfully slow pouring of anything you’ve ever done)  olive oil into the bowl while whisking. It should mix nicely with the egg yolk, and make sure it all gets mixed in as quickly as it’s poured.

Step 4: Repeat steps 2 and 3 several times, pausing every once in a while to give the contents of your bowl a good whisk. You will know when you can stop adding olive oil when the stuff in your bowl balls up around your whisk and is nice and thick. You know, like mayo.

Step 5: Once your mayo is the correct consistency, stop adding olive oil and slowly add lemon juice to taste. Make it as tangy as you like.

Step 6: Add salt, pepper, and/or any other herbs and spices you’d like to try, to taste.

And you’re good! We made this tonight and while we’d make a few changes (less salt, more lemon juice next time) it went over fairly well.

IF YOU DO NOT POUR THE OLIVE OIL SLOWLY ENOUGH, YOUR MAYO WILL SUCK. Seriously. It won’t mix right, it will separate, and you’ll be noshing on some filmy, gritty grossness instead of delicious homemade condiments.

Give it a try, let us know how it went, remember to share/comment/like/subscribe, and have an awesome day! Thank you, as always, for reading!


One thought on “Mayo and Catch-Up

  1. Do you have a food processor? I use mine to make mayo and if you check that cap that is used to push food down the shoot it’ll have tiny holes in it. These are put there on purpose to drizzle your oil for mayonaise! Coolest thing ever, I swear! It’s so nice not to have to whisk your arm off.

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